Sopi Mondongo

Sopi mondongo is Aruba's tripe soup, a rich, deeply savoury bowl that is treasured comfort food on the island. Sopi is the Papiamento word for soup and mondongo for tripe, and the dish is built by simmering cleaned beef tripe long and slow until it turns tender, in a broth thick with vegetables such as potato, pumpkin, carrot, and corn, all seasoned with onion, garlic, tomato, and a touch of hot pepper.

This is patient, old-fashioned cooking. Tripe needs careful cleaning and hours of gentle simmering to become tender, and the long cook builds a hearty, full-bodied soup that locals regard as both nourishing and restorative. It is the kind of bowl associated with weekends and special occasions, made in a big pot to feed family and friends, and it has a reputation as a warming pick-me-up.

On the table

Sopi mondongo is substantial enough to be a meal on its own, often served with a squeeze of lime and a side of bread or funchi to round it out. A little hot pepper sauce on the side lets each diner adjust the heat.

• It is hearty, home-style cooking, so the best versions are at traditional kitchens rather than tourist menus.
• Look for it on weekend menus at local restaurants around Santa Cruz and Oranjestad.

If you want to eat the way Arubans do on a relaxed weekend, order a bowl of sopi mondongo with bread and a wedge of lime, and take your time over it.